![Potato pizza pizza Potato pizza pizza](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1501310713/avqlitdeoliawo8pbx4v.jpg)
Potato pizza pizza
Bakery products from Italy - Calabria
Pizza with potato chips
Pizza with potato chips
ready in
25 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Baking pizza with mother yeast
Dissolve the lychee in water and add the sugar (in planetarium or bowl; I prefer to knead by hand)
Add the flour to absorption at a time and finally put oil and salt.
Transfer the dough onto a floury planter and give a few turns of crease. Let it rest under the bowl for half an hour and then give it a turn again repeating this operation three times (three resting and three
After the last round of rolls put the dough into an oiled container and let it stand for 1 hour. Then transfer the dough into the fridge for at least 24 hours.
Approx. 2h before baking remove from fridge and bring back to room temperature.
Fold the dough on the planter and widen gently with your fingers; Transfer the dough on 30x40 baking tray (I use those in blue blue iron)
Stew with fjordilatte (or provola) and chips of potatoes cut with mandolin. To have them crispy after slicing, put them in the fridge in cold water for at least 8 hours
Bake at maximum temperature at the bottom of the oven for about 10 minutes and then another 5 in the middle part (the time varies depending on the ovens).